After receiving our first home delivery of organic vegetables, I decided to try to cook them simply and try my best to respect the ingredients. For our first course, I made vegetable “pasta” with carrot top pesto. This course was completely raw to illuminate the true nature of these veggies.
For our next course I did a rare rib eye steak served over some sautéed potato, carrot, and fava beans with a red wine and sherry reduction. The steak was plated with some fresh thyme and fleur de sel – simple and tasty.
I haven’t decided what to do for dessert yet, but I’m a bit tired so perhaps some strawberries and 50 year old Balsamic Vinegar (Reggio Emilia).
that looks delicious. what dessert would you have made to go along with the meal?
Hmm…what should I have done vs. what I did.
Should have done:
Since the meal started really light then went heavier with the steak, I would have liked to finish light. A nice light soufflé made with the strawberries we received would have been great with a little crème anglaise.
What I did:
I was really tired so I ended up doing strawberries two ways. In both preparations, they were just sliced. In the first, I topped them with Balsamic Vinegar (Reggio Emilia Silver Seal – 50 Years Old). In the second, I just whipped some cream with some honey of Big Sur wildflowers and a touch of fleur de sel to add a hint of savoriness. Although it was simple, I was really happy with the whipped cream. I finally got the balance between sweet and savory down. Now, I hope I can recreate it.